Master of Hangzhou cuisine Fu Yueliang’s simple philosophy of inheriting and reshaping classics has created food that is art.
His signature pagoda-shaped braised pork belly, featured on the documentary A Bite of China Season Four, requires slicing a 6cm piece of meat into a 400cm-long, 2mm-thin strip within minutes. The steamed soup dumpling encases rich duck broth in translucent paper-like skin.
This is Hangzhou’s only two-Michelin-starred restaurant and currently sits at Number10 on Asia’s 50 Best Restaurants 2026. Reservations open on the 1st of each month.
